My Green Shakshuka is a lovely baked egg dish that has spinach, herbs and feta. It is so tasty!

I love serving the Green Shakshuka with warm pita bread or buttered toast.

This dish takes 5 minutes to prep, and less than 15 minutes to cook, making it simple and quick.

Ingredients

I hope you love this recipe as much as I do. My Shakshuaka recipe is a more classic version using a tomato base.

Onto my recipe for Green Shakshuka

Servings 2

Author Jana Macpherson

Preheat grill
Add olive oil and butter to your Biroix pan over a medium heat and once hot, add the onions, sauté for 4-5 minutes until translucent. Add the garlic and Moroccan spices and cook for 1 minute stirring.
Add the spinach and coriander and cook until wilted, around 2 minutes. You may have to do this in batches, but I promise it will all wilt down beautifully.
Add the cream and cook until reduced a little. Around 3-4 minutes
Add the juice of the lemon. Taste and add a little salt and pepper. You will get some salty flavour from the feta so don’t over salt it.
To add the eggs, make 4 little hollows in the spinach mix with your wooden spoon. Break the eggs into the hollows. I find the easiest way is to crack the eggs into a glass and then pour them into the hollows, but you can break straight into the pan.
Then scatter with feta and black pepper and finish under the grill.
Serve with grilled pita and chilli oil

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